Peer Review Cake Club!

Decorating By FromScratchSF Updated 2 Aug 2014 , 3:14pm by gscout73

hbquikcomjamesl Posted 20 Jan 2014 , 3:48am
post #601 of 768

AIt's a damnsight better than anything I could do (not that that's saying much).

kakeladi Posted 20 Jan 2014 , 4:07am
post #602 of 768

There is no reason to use UNhealthy wording.  It would have been much nicer if you had said something like": it's a whole lot better than I could have done:.

MBalaska Posted 20 Jan 2014 , 7:51am
post #603 of 768

Milkmaid it's wonderful.  Like a party on a cake top.  There's so much tiny detail work.

cak3m0m Posted 20 Jan 2014 , 1:21pm
post #604 of 768

Here is my latest cake. A PS3 controller for a husband's birthday!





musicmommy1 Posted 20 Jan 2014 , 2:27pm
post #605 of 768

Milkmaid- your inspiration for this cake makes me smile. My 4 year old daughter loves to help me bake too and I know she would adore your cake. I know you're asking for some helpful criticism here but I don't have a whole lot to give. For me, this cake feels like a scene in a rustic bakery in a beautiful, quaint European village~ a glimpse back to days gone by :) You say the table legs are wonky, but I think that adds to the charm of the cake! They are not so wonky that they look slobby, it looks more intentional. I think the chef's hat is also adorable. I wish I could see a bit better from your picture but the chef's face also looks beautifully detailed and realistic. I love to make fondant figurines and have not mastered the realistic look...yet :) It's funny how we can be critical of ourselves and others simply see a lovely cake. IF I could really say anything constructive, it would be that MAYBE you could have varried the color of the cake itself so that it didn't blend as much with the chef. Or perhaps photographing it against a black background may have given a bit more color contrast. But that's it because really, this cake is so sweet and makes me long for some good European bread! Well done :)

LizzieAylett Posted 20 Jan 2014 , 10:43pm
post #606 of 768

Hi, here is my latest cake - done just for fun as I wanted to do something :-)


I didn't have any gumpaste to hand so used fondant for the roses, which means that the petals were awfully fragile.  I need to practise more with proper gumpaste and see what the difference is.  I really enjoyed doing the vertical ruffles, though :-)

Newcakebaker_2012 Posted 21 Jan 2014 , 12:29am
post #607 of 768

AHey guys,

I would love feedback on my icing. I know I need some improvement in smoothing but I'm trying to start decorating and selling on the side and would like to have confidence that it's not horrible. [ATTACHMENT=1462]image.jpg (383k. jpg file)[/ATTACHMENT]

milkmaid42 Posted 27 Jan 2014 , 5:45am
post #608 of 768

Here's a little cake I did yesterday as a thank you to someone who did me a big favor. I was really rushed so I see many flaws, among them the lousy job on the ruffle, roses that are "tubular" shaped :P


  Will someone please help me here? I had trouble with my last picture in this thread trying to use the URL to direct to my photo. I  clicked on the embed then copied the HTML to embed in the web site and it doesn't allow me to do it. In the past I've had no difficulty so don't know what I'm doing wrong. I know we don't want the actual pictures posted here but I am at a loss. So here it is:This was a heartfelt thank-you to someone who did me a huge favor. (Hence the heart shape.) Sometimes words are not enough. This is just one of the reasons I love caking. It's a strawberry cake, filled with white chocolate mousse and sliced fresh strawberries. Covered with white chocolate ganache and white chocolate cheesecake MFF. I dusted it with silver pearl. The roses are fondant, as is the ruffle.


Thanks, Jan

JWinslow Posted 27 Jan 2014 , 2:57pm
post #609 of 768

Jan,  I'm not going to be much help here but did you try copy/paste of Link to Email or IM?  That's what I use.  It's the direct address to your cake on CC.  It may not be right but it works :)  Maybe someone that is more tech savy will pop in.


Anyway,  Your cake look nice and high.  I know you pointed out things you saw but I think if you just used a little dark red petal dust to highlight the roses and ruffles they would take on a new look.  The leaves are perfect.  What a wonderful thank you "note".

milkmaid42 Posted 27 Jan 2014 , 4:44pm
post #610 of 768

Hey, you answered my question. I used copy/paste to the web site, not e-mail. It was a simple little mistake I kept repeating. No wonder I once could do it and couldn't remember why. Aye, age has it's disadvantages.


As to the roses, I used left over fondant that was already red. When doing flowers, I prefer to use a lighter base color so I can shade and highlight. But I was in a big hurry and used what I already had on hand. I tried all the dark reds I had and nothing even showed up. I even tried to over dust one with brown and purple to try to give it a little dimension and when that didn't work I started over dusting with what ever I could find in my palette. As to highlighting, pfttt! Needless to say, that experiment went directly into the trash.


I had previously-made leaves in my stock. Those were made when I had time to make extra. Now I have to restock, a pleasant pastime for today's bitter cold weather.


The roses served their purpose, though, and the recipient was delighted. I doubt she even cared, which is usually the case. I am just very particular about my flowers, as I already know you are. :)



kakeladi Posted 28 Jan 2014 , 10:04pm
post #611 of 768

Anewcakebaker: Your cake is nice overall. It looks like it is b'cream. You need to work on getting your icing smoother. Just a guess, but I think your b'cream is a bit dry. Try adding up to 1/4 cup more fat (be it butter or shortening) - *not* liquid. The writing and decorations are nicely done and placed, but birthday could maybe have been 'squashed' together just a bit so it didn't overlap the border. Did you use different shades of blue for the border or did the color change from the heat of your hand on the bag while piping? That's a problem for many of us. If that is what happened, Try using less icing in your bag -refilling as you need OR keep a 2nd bag in the fzr while using one, switching about 1/4 of the way around the cake. Other people find keeping a cloth on top of a bowl of ice and wiping their hand often also helps.

Newcakebaker_2012 Posted 28 Jan 2014 , 11:34pm
post #612 of 768

AThank you so much for you response!

That's been my biggest challenge is getting the buttercream icing smooth. I never thought that the icing could be dry. It makes sense though because as I'm icing it's like it get streaks and air pockets. Def going to try to add more fat to the icing. I have a cake to work on later this week so I'll try it then. How can I tell when it isn't dry? I've been using the Wilton buttercream recipe...half butter half shortening.

The icing would have been warm. When I start icing the cake I work out of the bowl for the majority of the time the bowl is uncovered. When I place the cake in the fridge to let the icing crust should I also place the bowl in the fridge?

Carmen19 Posted 11 Feb 2014 , 1:42am
post #613 of 768

APlease review. Both cakes are mm fondant.

ria123 Posted 14 Feb 2014 , 12:17am
post #614 of 768

Hi, I have only been making cakes for a few months, this was my very first cake, I know he is a bit fat on the bottom and the rose is rubbish but would really like some other feedback thanks.


Also on this one please, this was my 5th cake and first handbag cake, I hate the handles, couldn't get them to go how I wanted them, I would like to know how I could do it better next time please.


Thank you

hbquikcomjamesl Posted 14 Feb 2014 , 12:34am
post #615 of 768

THAT is your FIRST cake? As in you'd never baked a simple round layer cake? A simple single-layer sheet cake, served family-style, in-pan? A simple Bundt pound cake?

howboutbake Posted 14 Feb 2014 , 12:52am
post #617 of 768


I'm afraid I am not seasoned enough to offer you technical advice, but I though they came out really well!

The only things I would do differently for the bear would be to make the rose slightly larger to compliment the stem, and change the nose colour to compliment the 'fur' more. Colors are so hard to get just right!

Great job on the cake board!! The handles, yeah, but hopefully someone can give you some tips :)

howboutbake Posted 14 Feb 2014 , 1:08am
post #619 of 768


Original message sent by ria123

Thank you.  The rose was a rushed last minute idea because his hands looked empty, I definitely need to sit down with a tutorial and practice making flowers. The nose caused me problems from the start, I couldn't get the shape or the colour I wanted. Why is it, the things that look the easiest usually turn out to be the hardest? Those handles nearly caused me to throw the whole cake out the window! Again, something that looked easy to do and wasn't! Thank you for your advice. :)

If these are your first cakes, I think you have found a calling my dear! I have spent the last five minutes staring at teddy. He is just sooo cute!

I'm new too and I totally share your frustrations. I pick out a cake that looks sooo simple and there's always something about it that will set me foolish :grin:

ria123 Posted 14 Feb 2014 , 1:16am
post #620 of 768

AThank you so much. Ted was about 5-6 months ago and I have done about 6 big cakes in total and some star wars cupcakes. The bag was cake number 5. So still very new. I'm just going to make cakes for every single family birthday until I get it right. Thank you for the lovely comments and feedback :-)

hbquikcomjamesl Posted 14 Feb 2014 , 4:47am
post #621 of 768

A"Until you get it right?" I'm probably not completely alone here in saying that you're already making cakes way above my pay grade!

SweetShop5 Posted 14 Feb 2014 , 4:39pm
post #623 of 768

Great idea!!

Carmen19 Posted 17 Feb 2014 , 1:33am
post #624 of 768

APlease review. This is the first time I've done any piping. The flowers and cupcakes are piped. Where do you think improvements can be made? Any tips are appreciated. Thanks!

Carmen19 Posted 17 Feb 2014 , 11:55am
post #625 of 768


LizzieAylett Posted 17 Feb 2014 , 5:40pm
post #626 of 768

Please could you critique my flowers?  I'm just starting, and this was my first time using gumpaste for the lilies and hydrangea (previously I used fondant - which is what the roses are made of).  I know the angle isn't the best...


Thank you!

Crystal72384 Posted 17 Feb 2014 , 7:13pm
post #627 of 768

AHere is one I just finished for a one year old baby girl. The theme was "valentine". This was my first cake that was bigger than an 8 inch "party" cake. It's a stacked 10,8,6. I'm still trying to get the hang of fondant.

[ATTACHMENT=1521]image.jpg (578k. jpg file)[/ATTACHMENT]

Let me know what you think....

Crystal72384 Posted 17 Feb 2014 , 7:36pm
post #629 of 768


Original message sent by BeesKnees578

Seriously...."still trying to get the hang of fondant."?  You did FABULOUSLY!  Fantastic job!

Thank you so much! There are always a few spots that have to be "hidden" with decorations. I have the most problem getting a clean cut on the bottom so I have to use some kind of border. :sad:

KarenK55 Posted 17 Feb 2014 , 8:06pm
post #630 of 768

I have used a pizza cutter, seems to work really well.

Quote by @%username% on %date%